Since my brain refused to recognize today as a holiday and insisted on waking up at 5am, I just got up and started preparing breakfast. 🍴🍚🍳🧀
I made Garlic Soy Fried Rice, a 5-egg Omelette au Fromage (Cheese omelette but I decided to go Dexter’s Lab about it…🧀🍳😋), some breakfast sausage patties and milkfish frankfurters from my S&R stash yesterday. (Thank you to the 2 ladies who kept us well fed with their fish nuggets and fish frankfurters samples. You are much appreciated.😘👍🏼 )
The family was up by the time I finished cooking so the food went on Chewpacabra mode – gone before I could take any pictures.😂
To make up for this lack of tangible proof, I’ll feature a different recipe instead from my Instagram account (@chocomallow82 – shameless promotion, I know.😂), Honey Parmesan French Toast.🍯🧀🍼🍞
I usually prefer a “-SiLog” (any meat viand plus garlic friend rice plus egg 😋) for breakfast but this was from the one time I craved for french toasts. They’re also great for snacking though. 😊
Milk (whole milk or evaporated)
Sliced Bread, preferrably at least a day old
Butter for frying
Combine everything to taste except the cheese. Dip the bread into the mixture and place on a hot non-stick pan. Immediately add some grated parmesan on the still wet top side. When the bottom is browned to your preference turn the bread. The parmesan will be toasty – heavenly! 😇
Drizzle with a bit more honey before devouring. Pairs great with coffee.😋☕️
This is for you Katz.😜 #latepost
Prepare pork tenderloin by first removing the silver vein and slicing into bite-sized pieces.
Prepare the marinade by combining the following ingredients:
Garlic olive oilp
Black Pepper, ground
Garlic Maggie Savor
A bit of brown sugar (optional)
You can play around with the quantities but the marinade should be enough to coat all the pork.😉
Marinate the pork pieces for at least an hour (overnight if possible 😊).
Use combined olive oil & vegetable/canola oil to cook. On high heat, quickly sear the pork tenderloin pieces then remove once all sides are browned.
Best enjoyed with:
a.) a sub-zero mug of beer. And another. And another. And another.🍻🍻🍻😅
b.) a glass of your favorite Cabernet Sauvignon or Shiraz (or Malbec according Footy🍷). And another. And another. And another.🍷🍷🍷🤗😋
b.) a steaming plate of Garlic Fried Rice with a tall glass of ice-cold Coke. 🍚🍽😋
Since I’d been craving for Pandan Chicken for a couple of weeks now, I decided to just go and make some. I haven’t made these in ages so I basically just went ahead and guessed at the recipe. I didn’t hear any complaints from the family so I guess I guessed right.😅😋
I prepared the chicken the night before, making a marinade of sesame oil, soy sauce, oyster sauce, salt and ground pepper, chopped garlic, grated ginger and brown sugar. I then marinated the chicken thigh fillet for about 30 minutes, making sure that all pieces were sufficiently seasoned.
To wrap the chicken, you can just roll the chicken on the pandan leaf then just secure with toothpick. Personally I prefer making a knot with the pandan leaf and putting the chicken inside – kinda like how they make those puffy paper stars. ⭐️⭐️⭐️
The following morning, I placed the wrapped chicken in the pan, added some of the marinade, covered it and let it simmer for a few minutes, just to make sure the chicken was cooked thru. Once the marinade had evaporated, I then added some oil and continued cooking for another 2-3 minutes.
Unfortunately I wasn’t able to take any pictures of the unwrapped chicken since they disappeared even faster than TS changed partners, but it’s all good.🍴🍚😋